Easy Crockpot White Chicken Chili
There is something so comforting about walking into the kitchen and finding a warm bowl of chili ready to go. This Easy Crockpot White Chicken Chili is creamy, cozy, and full of gentle flavor, making it a simple dinner for busy nights.
Equipment
- 1 Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cans great northern beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 can green chiles
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces cream cheese softened
- 1 tablespoon fresh lime juice
Instructions
- Add the chicken, beans, corn, green chiles, onion, garlic, broth, cumin, oregano, chili powder, salt, and pepper to the crockpot. Give everything a quick stir so the seasonings are evenly distributed.
- Cover and cook on low until the chicken is fully cooked and easy to shred. If you are short on time, the high setting works too, just keep an eye on the texture.
- Remove the chicken to a plate and shred it with two forks. Return it to the crockpot so it can soak up all that cozy flavor.
- Stir in the cream cheese until it melts into the chili. For the smoothest result, make sure the cream cheese is softened before adding it.
- Stir in fresh lime juice right before serving, then ladle into bowls and top with your favorites.
Notes
Use softened cream cheese so it blends in smoothly. If you like a thicker chili, mash a small portion of the beans before serving or let it cook uncovered for the last few minutes. Taste at the end and adjust salt, pepper, and lime juice to brighten the flavor.